Est. 2011

Telegraph: A – Z

With more and more ingredients appearing on supermarket shelves, it’s hard to keep up.

I asked around, and found out that there were quite a few people buying a whopping great tub of tahini for an Ottolenghi recipe which required a teaspoon or two…and then being puzzled what to do with the rest of it. So I put together this series to help contextualise the ingredients washing up on our shores, from azuki to za’atar

Meet Rachel

Hello, I'm Rachel Walker, an editor and food writer across national publications. If you’re interested in reading my cuttings, then click here →This blog is a little online space which I set up in 2011, to record some of my favourite recipes and experiments – from smoking salmon in a dustbin, to bringing lambs' tongues. Read more about my culinary adventures by clicking here →